To finish the preserving process, submerge in lemon juice and then set aside for 30 days. Once preserved you can use the entire lemon (rind, pith, & flesh) finely diced in grain-based salads, dressings and stews. They are intense to eat on their own but add depth when incorporated into other dishes. The preserving liquid (essentially lemon brine) is also great to accent everything from cocktails to sauces to dressings (I love it to top off pestos). Good luck!